Namak para is a deep-fried Indian delicacy that is delicious, crispy and addicting—made with all-purpose flour (maida), semolina, and a few spices such as ajwain, salt, and pepper for a light flavor. It is one of the most popular snacks among kids.
This tasty fried delicacy pairs well with a cup of hot tea (chai) or coffee. It is made in Indian homes for holidays like Diwali and Holi.
I recently shared the sweet version of this recipe, called Shakarpara. So I wanted to share the savory one as well. My mom always makes them both at the same time when preparing for Diwali (or just because we kids loved these easy snacks).
Namak para is often made using all-purpose flour (called maida in hindi), but they may be made healthier by using whole wheat flour. Typically these snacks are fried, however some people choose to bake them to make them a bit healthier.
I love to add these namak para to my Indian snacks and sweets board.
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What is Namak Para?
Namak para (or namakpare), also known as nimki or nimkin, is a savory, crispy snack popular in the Indian subcontinent. In some regions of Punjab and Uttar Pradesh, it is also known as Mathri (although mathri is usually round in shape).
Namak para is ribbon-like strips of pastry (made of refined flour, oil, and water) that have been gently seasoned with ajwain (carom seeds), salt and pepper, and then fried in ghee or oil.
Why you'll love this recipe
- It's a great teatime snack.
- It is made using simple ingredients and is easy to prepare at home.
- You don't have to be a master chef to make it. Simply follow my instructions to make crispy Namak Pare at home.
Ingredients
- All-purpose flour (Maida): Use maida or all-purpose flour for this authentic recipe. This recipe can also be made with whole wheat flour to make it healthier.
- Semolina: The addition of sooji to the dough makes them crispy. Adding semolina is optional.
- Salt and Pepper: Salt is important in this recipe, as it is a savory snack. I also add pepper for the wonderful flavor. The amount of pepper I have added does not make the namak pare spicy.
- Oil: The addition of oil to the dough results in a flaky texture, often called "khasta" in hindi. Oil is also used for frying. I used canola oil.
- Water: For kneading the dough.
- Spices: You'll need ajwain and crushed pepper. It will add a delicious flavor to the Namak pare.
How to make Namak Para
In a large mixing bowl, add maida (all-purpose flour), semolina, ajwain, salt, pepper and oil. Mix using one hand such that the oil gets completely mixed in the dough. Keep mixing for 1-2 minutes. Check that the dough holds its shape when taken in hand.
Now add water as required little at a time to knead a firm dough (similar to puri).
Knead for 6-7 minutes. Don't make the dough too soft, else the namak para will not be crunchy. Cover it a with a damp cloth and rest it for 20 minutes.
Remove the cloth, and lightly knead the dough.
Now divide the dough into 4 parts and make balls.
Roll out the dough thick (like a paratha, about ½ centimeter). Cut into diamond or square shapes. You can use a roller to make it easier to cut. Or you can use a large knife or pizza cutter to cut them too.
Separate each diamond shape and keep aside in a plate. It is okay to keep them on top of each other. They will easily separate when frying. Roll again and repeat the process.
In a kadai/wok, heat the oil on medium-high flame. Then Reduce the flame to medium.
Dip the cut dough pieces in the hot oil. Fry while stirring frequently till the shake pare turn golden brown (about 4-6 minutes). You will need to make and fry them in multiple batches.
Take them out and lay them on a kitchen towel.
When completely cool, serve or store them in an airtight container.
Tips to make Perfect Namak para
Mixing the flour and oil: Don' skip the part of mixing the flour and oil at the start before adding water to make the dough. This helps to make the namak para flaky and crispy.
Cutting: It is okay to roll and cut all the pieces before starting to fry. That way you are not rushed and can cook them calmly.
Check that the oil is hot before frying: By adding a small piece of dough to the oil, you can ensure that the oil is hot. It should rapidly rise to the surface of the oil.
Frying: It is important to fry over medium-low heat. Otherwise, they may be undercooked from the inside. Stir regularly until the exterior is the perfect golden hue. Then take out in a plate lined with paper towel.
Flour: I used all-purpose flour or Maida in this recipe. You can make the dough using whole wheat flour or a combination of all-purpose and whole wheat flour.
Semolina: This is optional, but I highly recommend adding as sooji makes the namak para crispier.
Common Questions
Yes, whole wheat flour can be used. Alternatively, you can mix equal parts all-purpose and whole wheat flour.
Allow the fried Namak pare to cool fully before serving. Then keep for up to 2-3 weeks in an airtight jar.
Namak para can be baked or air fried. However the baked ones are not as soft as the fried ones. As they cool, they get a little harder.
Here are some more Indian sweets you will enjoy:
Namak Para Recipe
Equipment
- Rolling Pin
Ingredients
- 2 cups All-purpose flour (maida) 300 grams
- 2 tablespoon Semolina (Sooji/Rava) optional
- 5 tablespoon Oil
- 1 teaspoon Salt
- 1 teaspoon Carom seeds (Ajwain)
- ½ teaspoon Black Pepper crushed
- ½ - ¾ cup Water
- Oil for frying
Instructions
Make the dough
- In a large mixing bowl, add maida (all-purpose flour), semolina, ajwain, salt, pepper and oil. Mix using one hand such that the oil gets completely mixed in the dough. Keep mixing for 1-2 minutes. Check that the dough holds its shape when taken in hand.
- Now add water as required little at a time to knead a firm dough (similar to puri). Knead for 6-7 minutes. Don't make the dough too soft, else the namak para will not be crunchy. Cover it a with a damp cloth and rest it for 20 minutes.
- Cover it a with a damp cloth and rest it for 20 minutes.
Roll/Cut the dough
- Now divide the dough into 4 parts and make balls. Roll out the dough thick (like a paratha, about ½ centimeter). Cut into diamond or square shapes. You can use a roller to make it easier to cut. Or you can use a large knife or pizza cutter to cut them too.
- Separate each diamond shape and keep aside in a plate. It is okay to keep them on top of each other. They will easily separate when frying. Roll again and repeat the process.
Fry the namak para
- In a kadai/wok, heat the oil on medium-high flame. Then Reduce the flame to medium.
- Dip the cut dough pieces in the hot oil. Fry while stirring frequently till the shake pare turn golden brown (about 4-6 minutes). You will need to make and fry them in multiple batches.
- Take them out and lay them on a kitchen towel. When completely cool, serve or store them in an airtight container.
Video
Notes
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Mary Mendonca says
Thank you for sharing. I have to make this